Week of October 5
Salmon & Herb-Roasted Vegetables
Tender roasted salmon with cherry tomatoes, peppers, red onion, Kalamata olives, garlic, oregano, and fresh parsley.
Prep5 minutesCook15 minutesTotal20 minutesMakes2 servings
Estimated per serving
Full macros
Based on 1/2 of the prepared recipe.
- Calories
- 404 kcal
- Protein
- 39 g
- Carbohydrates
- 8 g
- Total fat
- 24 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 2 (6 oz / 170 g) salmon fillets
- 5.3 oz (150 g) cherry tomatoes, quartered
- 1 green pepper, diced
- 1 red onion, diced
- 4 tablespoons Kalamata olives
- 2 garlic cloves, pressed
- ¼ teaspoon salt
- ½ teaspoon dried oregano, divided
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon red pepper flakes
- Chopped parsley, to taste, for garnish
Directions
Make it
- Preheat the oven to 400°F (200°C). Pat the salmon dry.
- Place the cherry tomatoes, green pepper, red onion, Kalamata olives, garlic, salt, and half the oregano into a large ovenproof dish. Pour over the olive oil and toss until well combined.
- Lay the salmon in the middle of the baking dish, surrounded by all the vegetables. Add the remaining oregano and red pepper flakes to the salmon.
- Place the dish into the hot oven and bake for 15 minutes, until the salmon is cooked.
- Add fresh parsley and serve.